Wimpy.....

[Dogwood]

Could you please post your barbecued turkey recipe? I've cooked a few that way and would like to see if our recipes differ. My favorite method is to liberally smear the inside of the bird with crushed garlic - either store bought in the jar or fresh from the blender. I also mix melted butter with more crushed garlic and baste occasionally as it cooks on the grill. Sometimes I even inject the mixture into the bird. The results are a moist garlicky tasting treat!

Thanks!

 

[Wimpy]

Hello there dog wood.

Sounds just like the way I do it . Except instead of all butter I use some cooking oil and some liquid smoke .and some paprika Main thing I found out , is to be careful of what is put into the basing stuff for it will burn. Like for instance sugar , corn syrup and etc. I never thought about rubbing the inside with garlic. That is a great idea.
I use a bout a 10 to 12 lbd'r when putting on a rotisserie. I brush the basting sauce over it good right at first then about every 45 minutes . when the basting sauce drips down on the coals ( I use real charcoal) ((any how have been but may have to figure out a rotisserie for our new gas one ?)) and puts out a lot of smoke which is good for that is what really puts the smoke flavor in it. A thermometer can be stuck into it even though the turkey is turning . just be carefull to put it where it don hit anything.
We also cut up the turkey and do it on the grill ( you know the regular one for the barb with the holes in it) just turn it once in a while and baste it with the same stuff. It is very good that way.

Something else that is different and sooso good. Do a boneless leg of lamb the same way . A butcher can remove the bone for you and tie it up.

Sounds like we do about the same way .

 

[Dogwood]

Thanks, Wimpy!

I never thought about using liquid smoke before. Thanks for the tip. I've also never cooked my turkey (or anything for that matter) on a rotisserie. I just throw the bird right on the grill of my trusty old Weber charcoal grill.

For the boneless leg of lamb, I've laid one out flat before and made a paste out of fresh rosemary leaves and lavender buds with a little oil mixed in. I rub that all over the inside and then re-roll and tie the leg back together. I rub the mixture on the outside and toss it on the grill. While it's cooking, I also tossed a few branches of fresh wet rosemary on the coals and let it smoke away. That was good eating!

Again thanks for the tip!

Dogwood

 

[Wimpy]

Yep

Yep: I can tell you enjoy cooking. Imagination and invention goes a long ways in cooking. ha. yep. Boy I may have to get the barbque out yet once more before it gets any colder.
A rotisserie isn't a neccesity, it just adds color to the gathering, and you don't have to baby sit it as much by turning it over by hand. In fact I find that the turkey cut up and done acually has a little more barb flavor that the turning one. ?? I guess because the basting sauce holds on better ??